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+ servings
5 from 6 votes
Chicken Breasts on a Sheet Pan

Sheet Pan Garlic Herb Chicken with Potatoes and Veggies

9 9 9
WW Freestyle: 6
Prep Time10 mins
Cook Time30 mins
Resting Time5 mins
Total Time40 mins
Juicy and delicious chicken breasts baked to a tender perfection with vegetables and potatoes, all cooked together on just one sheet pan.
Course: Dinner
Cuisine: American, American/Southern
Servings: 4 serves
Calories: 342


  • 4 (1 pound total) boneless, skinless chicken breasts
  • 3 cups diced potatoes
  • 1/2 pound Brussel Sprouts, cut in half
  • 1 pound asparagus, ends trimmed
  • 2 large carrots, diced or thinly sliced
  • 1 large red onion, quartered
  • 2 cups cherry tomatoes, optional
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced, divided
  • 1 teaspoon garlic powder
  • 1-1/2 teaspoon dried rosemary, divided
  • 1-1/2 teaspoons dried thyme, divided
  • salt and fresh ground pepper, to taste
  • 1 tablespoon butter, cut into 4 pats


  • Preheat oven to 425F.
  • Line a large sheet pan with parchment paper or foil; set aside.
  • Cut up the potatoes, Brussel sprouts, asparagus, carrots, and red onion, and place each in a separate corner of the prepared sheet pan. DO NOT use the cherry tomatoes, yet.
  • Drizzle olive oil over the veggies.
  • Season veggies with garlic powder, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, salt, and pepper.
  • Place 2 chicken breasts over a large piece of parchment paper.
  • Rub both sides of the chicken with a bit of olive oil, and season with salt, pepper, 1/2 teaspoon rosemary, 1/2 teaspoon thyme, and half of the minced garlic.
  • Place a pat of butter on top of each chicken breast and tightly seal the parchment paper around the chicken breasts.
  • Repeat the same process with the remaining 2 chicken breasts.
  • Place wrapped chicken on the center of the baking pan.
  • Bake for 30 minutes, or until chicken is cooked through. Chicken is done when internal temperature reaches 165F.
  • Optionally, 10 minutes before it’s done cooking, you can also add cherry tomatoes to the sheet pan.
  • Remove from oven and let stand 5 minutes.
  • Unwrap the chicken and serve.


  • Store covered in an airtight container and keep in the fridge for 5 days, or freeze for up to 2 months.
Nutrition Facts
Sheet Pan Garlic Herb Chicken with Potatoes and Veggies
Amount Per Serving
Calories 342 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Cholesterol 80mg27%
Sodium 210mg9%
Potassium 1441mg41%
Carbohydrates 27g9%
Fiber 8g32%
Sugar 7g8%
Protein 31g62%
Vitamin A 6865IU137%
Vitamin C 84.5mg102%
Calcium 103mg10%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.
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